Salmon Burgers Recipe

Name: Salmon Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for the topping:; 4 - 5 ripe tomatoes preferably from the market or large bunch of cherry tomatoes; olive oil; fleur du sel (or ground sea salt); 1 soup spoon of dried oregano; Preheat the oven to 160u00b0. Coarsely chop the tomatoes and put them in an ovenproof dish. Drizzle olive oil over the tomatoes and add the salt and oregano. Slowly roast the tomatoes in the oven u…; Ingredients for the burgers:; 4 soup spoons of olive oil; 1 small to medium red onion cut in half and then in thin half rounds; 1/4 cup fish stock (fond de poisson); 1/4 cup dry white wine; 1lb fresh salmon filets ground (I ask the fish monger to do this for me, but you can also do it in a food processor); 3 anchovy filets ground to a paste; 2 eggs lightly beaten; 1 small chipoltle pepper seeds removed and finely chopped; zest of one lemon; 1/2 cup breadcrumbs; 1 bunch coarsely chopped Italian parsley; fleur du sel (or ground sea salt); fresh ground pepper; 1 loaf challa or other similar type bread

Servings: persons

Ingredients for the topping:
4 - 5 ripe tomatoes preferably from the market or large bunch of cherry tomatoes
olive oil
fleur du sel (or ground sea salt)
1 soup spoon of dried oregano
Preheat the oven to 160u00b0. Coarsely chop the tomatoes and put them in an ovenproof dish. Drizzle olive oil over the tomatoes and add the salt and oregano. Slowly roast the tomatoes in the oven until completely wilted.
Ingredients for the burgers:
4 soup spoons of olive oil
1 small to medium red onion cut in half and then in thin half rounds
1/4 cup fish stock (fond de poisson)
1/4 cup dry white wine
1lb fresh salmon filets ground (I ask the fish monger to do this for me, but you can also do it in a food processor)
3 anchovy filets ground to a paste
2 eggs lightly beaten
1 small chipoltle pepper seeds removed and finely chopped
zest of one lemon
1/2 cup breadcrumbs
1 bunch coarsely chopped Italian parsley
fleur du sel (or ground sea salt)
fresh ground pepper
1 loaf challa or other similar type bread

1
["Heat the oil in a skillet and add the onions. Cook over low heat to caramelise the onions, about 15 minutes. When the onions are quite wilted (about 10 minutes) add the fish stock and wine. Continue cooking until almost all of the liquid has evaporated but the onions remain ""wet"". Remove the onions from the skillet to a plate or bowl to cool.", "", "While the onions are cooking, in a large bowl, add the ground salmon and all other ingredients except the bread. When the onions have cooled add them as well. Gently mix the contents with your hands until completely combined. If the mixture seems to wet, add additional breadcrumbs until you have a good consistency for making burgers that will hold together.", "", "Cover the bowl and let the mixture sit for at least 30 minutes to allow the breadcrumbs to soften and the flavours combine. Then form four salmon burgers.", "", "Cook the salmon burgers on a heated grill (or fry in a skillet) until cooked through. About 4 - 5 minutes per side.", "", "Slice 4 thick pieces of the challa and rub a bit of olive oil on both sides. Grill the tresse at the same time as the burgers.", "", "Hint: the burgers are quite delicate, be sure to let it get quite firm before turning.", "", "To assemble the burgers:", "Put one piece of bread on each plate and then place a burger on top of the bread. Top the burger and bread with the roasted tomatoes.", "", "I usually serve these burgers with roasted new potatoes and fresh roasted vegetables such as spring onions, peppers, baby carrots and fennel that are cut up, coated with a bit of tomato paste, and then tossed in olive oil and herbs. The combination is then wrapped up in foil and tossed on the grill."]

1341

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Ingredients for the topping:, 4 - 5 ripe tomatoes preferably from the market or large bunch of cherry tomatoes, olive oil, fleur du sel (or ground sea salt), and more.

Yes, Salmon Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions